Greek Pasta Salad

This vegetarian dinner makes enough for 10 – the leftovers will be perfect for lunch.  To amp up the fiber, fill free to add in chickpeas that have been rinsed and drained.

What you’ll need:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 pound short pasta
  • 3/4 medium English cucumber, peeled, halved lengthwise and cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 large red onion, thinly sliced
  • 6 ounces feta, crumbled
  • 3 cups packed fresh spinach

What you’ll do:

  • To make the dressing, whisk together the garlic, oregano, mustard, red wine vinegar, salt and pepper with the olive oil (drizzle in slowly).
  • To make the salad, bring a large pot of water to a boil.
  • Add the pasta, and cook about 8 minutes, or as package directions instruct.
  • Drain and rinse the cooked pasta with cold water.
  • Combine the pasta with the cucumber, tomatoes, red onion and spinach.
  • Toss to combine.
  • Add the feta and gently combine.

Recipe and image from All You.

So what are you waiting for…Get dinner on the table!

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